I recently read a great article in Bon Appetit on how to what to look for when choosing fresh fruit and vegetables. It was so enlightening  it got me researching the topic even more.  The results may surprise you! Take this list with you on your next shop and know that you are getting your perfectly-manicured mitts on the most delicious, freshest and healthiest produce possible. Shop-it-up-sisters!

I took these pics at Eataly in NYC and the wonderfully colourful West Hollywood Farmer's Market in LA.

I took these pics at Eataly in NYC and the wonderfully colourful West Hollywood Farmer’s Market in LA.

Kale –  Try the red variety which has more antioxidants than the green. Eat raw for maximum vitamin C, antioxidants and phtyo-nutrients.

Carrots – Well I never knew this! A baby carrot’s shape comes from whittling away the outer layers of the carrot, which is in fact its most nutritious part. To get the most beta-carotene from your ginger friends, always choose full size with their tops still attached.

Cherries – Look for stems that are green instead of brown. It means the fruit is fresher.

Broccoli – Opt for tightly budded heads in a vibrant green which means it has had plenty of sun. If fresh, the ends shouldn’t give too much when you try to bend them.

Peaches – Always choose white-fleshed peaches that have six times more antioxidants than the yellow-fleshed varieties.

Garlic – Look for plump and firm bulbs that are completely surrounded by their tissue-like covering.  Avoid ones that have green sprouts.

Tomatoes – The smaller and darker the tomato, the more cancer-fighting lycopene it contains.

Beetroot – Choose beets that are firm and attached to red stems and fresh green tops. A loose, topless beets means it is older.

Cherry Tomatoes – Stock up on these little guys. Ounce per ounce, they have 18 times more lycopene than a steak!

Watermelons – The redder the flesh, the more lycopene it contains. Leave it sitting around for a while. The longer you can leave it whole, the healthier it gets.

Lettuce – The most nutritious ‘greens’ are in fact, red, purple and brown. The darker the hue the more anthocyanins (the most beneficial antioxidant) it has. Look for stronger flavoured greens like arugula and radicchio – it indicates a higher nutritional content. Opt for loose leaves over a whole head. Direct sunlight prompts leaves to produce a botanical sunscreen whtih in turn boots their nutrient contain.

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